Simple Sliders!

The sunshine has departed from the emerald isle but the atmosphere is still one of a summer time vibe. You see Ireland are competing in the UEFA Championships and Irish football fans really know how to bring a smile to faces, even if it’s raining. YouTube is already brimming with sing-song session clips direct from Paris. My sister called over for our first Meatless Monday in quite a while and this coincided with Ireland’s first match. They drew 1-1 with Sweden but Ireland’s efforts in this game were so outstanding that it’s left us all hopeful of better results to come. Here’s hoping!

To mark the occasion I made my sister’s favourite thing to eat, and the thing that helped her open her mind to new foods, vegan foods…the falafel. I made delicious, traditional falafel with roasted garlic tahini sauce and curly fries. Click here to find out how to make curly fries and here to see how to make the roasted garlic tahini sauce.

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What you’ll need: (makes about 20 falafel burgers)

  • 250g dried chickpeas left to soak overnight
  • 1/2 a large onion, finely diced
  • 2 cloves of garlic, finely diced
  • 1/3 cup of fresh parsley, finely chopped
  • 1/2 cup of fresh coriander, finely chopped
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 -1/2 teaspoon paprika (or cayenne pepper, depends on how much kick you like)
  • pinch of salt
  • 4 tablespoons of gram flour (chickpea flour)
  • 1 and 1/2 flaxseed egg replacer (1 egg replacer = 1tbs flaxseeds plus 3 tbs water)
  • mini slider buns

Method:

  1. Drain the chickpeas that had been soaking over night and add them to a food processor along with the onion, garlic and fresh herbs and mix. You want the ingredients to by finely ground but not so much that they become a paste.
  2. Transfer to a mixing bowl and add the salt and the spices. Stir well.
  3. Add the flour and the egg replacer and mix well until the mixture starts to come together.
  4. Mould the mixture into medium-sized balls. You can cook straight away, refrigerate for later or freeze at this point.
  5. To cook, fill a large wok (if you don’t have a fryer, I don’t) with some vegetable oil. Carefully add the falafel in batches. Cook for a couple of minutes on each side until golden brown before drying off on kitchen towel.
  6. Place a burger onto a lightly toasted bun and dress accordingly. I’ve used pickled gherkins, roasted garlic tahini sauce, tomato and fresh wild rocket leaves.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx

Roast Garlic Tahini Sauce

This roast garlic tahini sauce is so versatile I used it on everything, from quinoa salads, to roasted squash,  and falafels, I even add it to vegan burgers as a mayo replacer. It’s fresh and tangy and freezes easily, not to mention it being rich in calcium too! I always have some of this in the fridge or the freezer. The photos I’ve used here are from different recipes where I’ve used this sauce as an accompaniment.

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What you’ll need:

  • 1 cup of tahini paste
  • 1/2 a cup of water (a little more or less depending on the consistency that you like)
  • one whole garlic
  • juice from one lime
  • pinch of salt to taste

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Method:

  1. Preheat the oven to 200°C. Cut the top off the bulb of garlic, rub a little oil on top and wrap loosely in some foil. Place the garlic on a tray in the oven and bake for 30 mins, remove and set aside.
  2. In a food processor add all of the other ingredients but only half of the water. How much water you add depends on how you like the sauce to be. I wanted a thicker consistency so I added the water bit by bit. For salads I like it a little more runny.
  3. When the garlic has cooled enough squeeze the cloves out from the skin. This should happen easily. Add 4 to 5 cloves to the food processor along with some salt and blend until creamy.
  4. You can add more garlic if you choose to.
  5. Use this sauce straight away on your favourite salad or on a vegan burger. It’s so versatile.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx

Falafel

Falafel, plain and simple. Don’t give me any of that sweet potato lark, a falafel is made with chickpeas, anything else, regardless of how tasty it might be, is a patty. There, glad I’ve gotten that off my chest. You see, I’m a fan of a good falafel, a serious fan. I love the Middle Eastern spices, the bite from the chickpeas and I love how well they work with tahini and hummus, two of my favourite things to eat. Have I mentioned that I also love them with pickled gherkins? Heaven!

Here in Dublin we’re lucky enough to have a few places where you can grab a cheap and tasty falafel treat that’s authentic. There’s Umi Falafel on Dame street, I love popping in for a Palestinian Wrap. It’s always really busy which I think is testament to how good their food is. And there’s Damascus Gate on Camden street. I love the falafel platter here and the owner, Ghandi is always delighted to discuss the dishes and switch one thing for another to make it 100% vegan.

When it comes to making my own falafel I’ve tried so many recipes and now I am happy to say that I am satisfied with this one. It’s adapted from a recipe by the amazing Yotam Ottolenghi.

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What you’ll need: (makes about 20 small falafel)

  • 250g dried chickpeas left to soak overnight
  • 1/2 a large onion, finely diced
  • 2 cloves of garlic, finely diced
  • 1/3 cup of fresh parsley, finely chopped
  • 1/2 cup of fresh coriander, finely chopped
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 -1/2 teaspoon paprika (or cayenne pepper, depends on how much kick you like)
  • pinch of salt
  • 4 tablespoons of gram flour (chickpea flour)
  • 1 and 1/2 flaxseed egg replacer (1 egg replacer = 1tbs flaxseeds plus 3 tbs water)

Method:

  1. Drain the chickpeas that had been soaking over night and add them to a food processor along with the onion, garlic and fresh herbs and mix. You want the ingredients to by finely ground but not so much that they become a paste.
  2. Transfer to a mixing bowl and and add the salt and the spices. Stir well.
  3. Add the flour and the egg replacer and mix well until the mixture starts to come together.
  4. Mould the mixture into medium sized balls. You can cook straight away, refrigerate for later or freeze at this point.
  5. To cook, fill a large wok (if you don’t have a fryer, I don’t) with some vegetable oil. Carefully add the falafel in batched. Cook for a couple of minutes on each side before drying off on kitchen towel.
  6. Serve on flat breads with homemade hummus, cucumber, tomato and oregano salad and some pickles.

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Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx

Quinoa Salad with Wild Rocket and a Dijon Mustard Dressing

This is a light and refreshing salad, packed with sharp flavours. It works well as a side but I think it packs enough punch to be served up as a starter by itself. The sumac offers the dish a hint of the Middle East but the Mustard plays the leading roll.

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What you’ll need: (serves 4)

  • 200g quinoa
  • 4 shallots, thinly sliced into half moon crescents
  • 1/2 teaspoon of caster sugar
  • 1 tablespoon of sumac
  • 3 tablespoons f red wine vinegar
  • the juice of one lemon
  • 1 tablespoon of Dijon mustard
  • 2 tablespoons of olive oil
  • a bag of wild rocket leaves
  • some salt and pepper to season

Method:

  1. Place the shallots in a bowl along with the sugar, sumac and vinegar, mix well and set aside for the period of time it takes to cook the quinoa.
  2. Bring a small pan of water to the boil and cook the quinoa according to the instructions on the pack. Allow to cool.
  3. To make the dressing place the lemon juice and the mustard in a bowl and mix well. Sprinkle with a little salt and a good grinding of black pepper. Stir continuously as you add in the olive oil.
  4. Using a large mixing bowl mix the quinoa and the rocket leaves. Gently add the shallot mix, holding back some of the liquid if there is too much; you want about a tablespoon’s worth. Stir to combine before adding the dressing. Stir well!

Prep and cooking time 30mins

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Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter I’d love to see them xTx

Roasted Butternut Squash with Sweet Garlic and Ginger Tomatoes and a Lime Tahini Dressing

I love butternut squash, it’s such a versatile and healthy ingredient. From pasta to curries, salads and soups and even breads. It’s wholesome and gives a dish a sweet bite with substance. Although I’m a massive fan of this brightly coloured squash I’m not a fan of the prepping involved. I find the peeling of veg can sometimes be a therapeutic chore, however I never feel this way about the squash and I actually dread the prepping of it. Until now that is. In this recipe I wash the butternut squash really well and leave the skin on for roasting. This does two amazing things, firstly it saves heaps of prep time that you would need to peel the squash and secondly it creates a caramelised and chewy skin that is a real treat, like a real treat! Sweet Marie, this is the way forward for my relationship with the butternut squash.

I’m also now seeing the squash in a different light. I’ve always used it as the something else in a dish, the thing that makes the filling for a ravioli or the thing that adds sweetness and bite to a curry, I’ve never considered it to be the main attraction. This recipe sees the butternut squash take centre stage with sweet roasted tomatoes as an accompaniment. The lime tahini dressing adds a freshness to the dish while the cashews create a depth of texture.

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What you’ll need: (Serves 4)

  • 1 butternut squash, well washed, trimmed, halved lengthways with seeds removed and cut into 2.5cm half moon wedges
  • 8 tomatoes halved
  • 3cms piece of ginger, finely grated
  • 1 red chilli, deseeded and finely chopped
  • 1 whole bulb of garlic
  • 1 tablespoon of dark muscovado sugar
  • pinch of sea salt
  • 4 tablespoons of olive oil
  • 30g cashew nuts, toasted and roughly chopped
  • coriander leaves for garnish

What you’ll need for the Tahini Dressing: (this makes a little extra that you can use for lunches)

  • 1 cup of tahini paste
  • 1/2 a cup of water (a little more or less depending on the consistency that you like)
  • 4 to 5 cloves of roasted garlic from ingredients above
  • juice from one lime
  • pinch of salt to taste

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Method:

  1. Preheat the oven to 200°C. Cut the top off the bulb of garlic, rub a little oil on top and wrap loosely in some foil. Place the garlic on a tray in the oven and bake for 30 mins, remove and set aside.
  2. Wash and prep the squash, place it on an oven tray and drizzle on 2 tablespoons of olive oil. Make sure the squash is well coated in the oil. Place the squash in the oven and cook for 15 minutes.
  3. Reduce the oven temperature to 180°C. Cut the tomatoes in half, coat with a little oil and add them to the tray with the squash.
  4. Place the ginger, chilli, sugar and 4 to 5 cloves of the roasted garlic in a pestle and mortar along with the salt. Grind well before stirring in the remaining oil. Remove the tomatoes from the oven and coat with this dressing. Return to the oven and continue to cook for a further 10 to 15 minutes.
  5. In a food processor add all of the ingredients for the tahini dressing but only half of the water. How much water you add depends on how you like the sauce to be. I wanted a less thick consistency so I added all of the water.
  6. On a non stick pan gently toast the cashew nuts and set aside to cool. Once cooled place them inside a clean tea-towel and give them a good beating with a wooden spoon to break them up.
  7. Remove the squash and tomatoes from the oven. Plate up and drizzle with the tahini dressing. Sprinkle over some cashews and top the dish off with some fresh coriander leaves.

Costing

  • Butternut Squash: €1.98
  • 6 tomatoes €2.49
  • 1 cup of tahini paste: €2
  • 1 whole garlic: €0.89
  • 3cms piece of ginger: €0.25
  • 1 red chilli: €0.90
  • 1 tablespoon of dark muscovado sugar: €0.25
  • 30g cashew nuts: €0.50
  • coriander plant: €1.49 for a whole plant, you won’t use it all so prepare ahead and make a delicious pesto out of the left overs. Lets say €0.80
  • 1 lime: €0.55

Total cost per serving is approx. €2.42

Prep Time: 15mins, Total Cooking Time: 50 to 60mins

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Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter I’d love to see them xTx

 

Super Garlicky Flat Bread

Everything in moderation they say, and I do try but when it comes to this tasty flat bread I’ve gotta’ have seconds, maybe thirds. This bread is so moreish, it’s salty and chewy and has a little yeasty backnote. It also reminds me of the garlicky flat breads I tried in Sicily a few years back.

The bread looks green because I’ve used the last of my Wild Garlic Pesto that I had in the freezer. The wild garlic pesto is super tasty but why wait until next Spring to forage for wild garlic when in the meantime you can simply whizz up some garlic cloves and olive oil in a food processor to give your bread a kick of that garlic zing!

Flat-Bread-&-Dip What you’ll need: (serves 6)

  • 500g strong white flour
  • 10g fast action yeast
  • 10g salt
  • 30g of vegan butter ( I use sunflower as the taste is not very strong)
  • 300ml of luke warm water

Method:

  1. Add the flour, salt and the yeast to a large mixing bowl and mix well. Add in the butter and most of the water and mix well. Add the remaining water until all of the flour is mixed in.
  2. Gently pour out the dough onto a lightly flour surface and knead for 5 minutes, until the dough feels soft and silky. Return to the mixing bowl, cover and set aside for an hour. The dough should double in size.
  3. Again, gently pour the dough out onto a lightly floured surface and “knock it back” by kneading it until the air has been pushed out. Tear the dough into 12 equal balls. flatbread-dough
  4. Heat a large frying pan and roll out each ball into flat bread and leave in a warm place to rest for 15 minutes.
  5. Heat a large frying pan on the stove and brush each flat bread with the wild garlic pesto. Place on the pan pesto side down. Brush the top with some more pesto and when the flat bread starts to bubble turn it over to cook on the other side. flatbread2
  6. Cook each one for a couple of minutes on each side. The flat breads should be dark in colour. Remove from the pan, slice and serve with hummus or muhammara.

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Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter I’d love to see them xTx